Warabi in particular takes on full flavor in the cooling and reheating process. If you cannot wait, serve only some ganmodoki the first time, and serve warabi and remaining ganmodoki the next time (the following day, for example).

Warabi can be tied in a few places and cooked full length; cut into short lengths before serving, as this makes it easier to present the warabi in a neat stack in bowls at the table.

If making this for osechi to serve on New Year’s Day, prepare it on December 30th or 31st and keep refrigerated. This, in turn, would mean that you need to start desalination of warabi on the 28th or 29th. Plan ahead.